Once it was rested I sliced against the grain...SUPER THIN and sliced up the peppers

Nicely done, Eddie! You got it just right, too. Flank steak is one of the trickiest steaks to cook, and slicing it as thin as possible is mandatory. I also only cook it to medium-rare (or maybe medium if I'm lucky), or it gets tough as shoe leather. But the taste is well worth the trouble.

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.